Monday, December 18, 2017

Couscous Sprout Salad

I modified the original recipe dressing a bit to add some sweetness and tang.
Along with the suggested tamari, I added a few splashes of red wine vinegar and some Agave to, taste.  I didn’t have lima beans so added pistachio nuts instead to add some texture.

Couscous Sprout Salad
2 servings
Gary Null – Vegetarian Cooking for Good Health

2            cups cooked couscous (I used one cup of Pearl couscous – it’s bigger)
1/2         cup diced carrots
1/4         cup chopped fresh parsley
1/2         cup cooked fava or lima beans (or pistachio nuts)
3            tablespoons tamari
            ***I added red wine vinegar and Agave
2            green onions diced (optional)
2-3         tablespoons raisins
1/2         cup sprouts (we buy ours from the farmer’s market and keep in fridge)
3            tablespoons extra virgin olive oil
1/4         teaspoon freshly ground black pepper

Combine all the ingredients in a medium-size bowl, toss, and serve at room temperature

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